This is tasty albeit unusual salad. The ingredients are unusual; Grilled romaine topped with avocado, grilled corn and pomegranate seeds. It is also unusual because this salad is served warm, right off the grill pan. And it’s versatile; main course or side salad, lunch or light dinner, it’s up to you!
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The Process:

I start by grilling the corn on the cooktop. While the corn cooks I peel off the outer layers of the romaine and then cut the romaine ‘heart’ in half. When the corn is done I add the romaine to the grill pan. When grill marks form, I remove from heat…

Grilled Romaine with Balsamic Vinaigrette

…and top with the warm grilled corn, diced avocado and pom seeds. Then I drizzle it all with a homemade balsamic vinaigrette. Such a unique and beautiful seasonal salad! Be sure to make this salad soon, pomegranates are only in season from late October to February.

Grilled Romaine with Balsamic Vinaigrette

LEARN TO SEED A POMEGRANATE THE EASY WAY:

Using fresh pom seeds in recipes doesn’t need to be a time consuming mess. In fact you can seed a pomegranate in two minutes flat. See my tutorial here.

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The Recipe: Grilled Romaine with Balsamic Vinaigrette

What you will need: a good grill pan. This recipe is gluten free and dairy free.

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Grilled Romaine with Balsamic Vinaigrette
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 

A truly unique salad that can be served as a side dish or main course! This recipe is gluten and dairy free.

Course: Salad
Cuisine: American
Keyword: dairy-free recipe, easy lunch recipe, gluten-free recipe
Servings: 2 servings
Author: Linda Spiker
Ingredients
The Dressing:
  • ⅓ cup Olive Oil
  • 3 Tablespoons good quality aged Balsamic Vinegar
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1 Tablespoon finely chopped green onions
  • 1 pinch of sea salt
  • a few turns freshly ground pepper
The Salad:
  • 2 ears corn kernels shaved off with knife
  • 1 tablespoon olive oil
  • sea salt pepper
  • 1 head romaine lettuce outer leaves peeled off and cut in half
  • 1 avocado
  • 1/2 cup pomegranate seeds
Instructions
The Dressing:
  1. Prepare dressing by adding all ingredients to a bowl and whisking until emulsified. Set aside.
The Salad:
  1. If removing seeds from pomegranate yourself, do it now (see link above for instructions)
  2. Wash lettuce. Peel off outer leafy layers and cut the 'heart of romaine' in half lengthwise. Pat dry with paper towels. Set aside
  3. Shave kernels off corn cob with a knife
  4. Pour a tablespoon of olive oil into a grill pan and place on med/high heat.
  5. Add corn and cook until corn is soft and edges start to brown. If corn starts popping, lower heat.
  6. While corn cooks, peel and dice avocado
  7. When corn is done, sprinkle with sea salt and pepper to taste, remove form pan and set aside
  8. Add romaine to hot pan and cook until grill marks form (1-2 minutes)
  9. Remove lettuce form pan and set grill mark side up on a plate
  10. Top with corn, avocado and pom seeds
  11. Drizzle with balsamic and serve immediately

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